Facilities and Winemaking

The winery originated in the late nineteenth century and has been restored and renovated adapting the latest and most innovative technologies, blending perfectly tradition and dynamism. It has a production facility with temperature control stainless steel tanks, a storage Warehouse and an aging cellar with more than 200 barrels of American and French oak where our best wines rest over the necessary time.

It is important to remind that the grapes vinified are not pressed and only follow a gravityprocess in order to obtain our "free run wines" or "vin de goute" giving very low yields, thus of very high quality.

Varietal wines are made in stainless steel tanks with a long cold maceration that lasts between 2 to 5 days at 10 to 15 ° C. It is important to point out that the grape harvest begins at 5 o'clock in the morning and ends at 11 am in the morning to avoid to the grapes the high temperatures, thus ensuring proper cold maceration, fermentation maceration followed by 1 to 2 weeks at temperatures between 18 to 24 ° C. until completion of alcoholic fermentation . Our wines are clarified naturally with several rackings and no chemicals are used.

The wines intended to be aged are produced in stainless steel maceration/fermentation tanks at temperatures between 25ºC and 30ºC and kept there from 15 and 25 days. During this time takes place the process called "délestage", that is a technique that facilitates the colour and polyphenols extraction from the hat created in the tanks during the red wines vinification.

The wines remain the necessary time in the barrels, that, every 6 months will be emptied, for oxygenation of wines, clean of the barrels and to ensure perfect microoxygenation of the wines.

Then, depending on the type of wine, and once the malolactic fermentation aided by "batonage" (shaken lees with nitrogen) is completed, the wines are naturally clarified through different rackings, and introduced into French and American oak 225 liter barrels, for ageing between 3 and 24 months. Barrels have a maximum usage of six years. After bottling, wines will finish themselves during a final ageing in bottle that lasts from 1 to 24 months depending on the wines.